Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1-3/4 cups all-purpose flour

  3. 3/4 cup baking cocoa

  4. 1-1/2 teaspoons baking soda

  5. 1-1/2 teaspoons baking powder

  6. 1 teaspoon salt

  7. 1 cup milk

  8. 1/2 cup canola oil

  9. 2 eggs

  10. 2 teaspoons vanilla extract

  11. 1 cup boiling water

  12. FILLING:

  13. 2 cups heavy whipping cream

  14. 1/4 cup confectioners' sugar

  15. 1 teaspoon vanilla extract

  16. 2 drops red food coloring, optional

  17. 2/3 cup crushed peppermint candy, divided

  18. GLAZE:

  19. 2 tablespoons butter

  20. 2 tablespoons baking cocoa

  21. 2 tablespoons water

  22. 1/2 teaspoon vanilla extract

  23. 1 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Chocolate Peppermint Cake Recipe photo by Taste of Home In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans.

  2. Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  3. For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top.

  4. For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator. Yield: 12-16 servings.


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